(You could also use turkey, duck, or lamb, following the same basic directions.) Ingredients 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings Gizzards from one chicken (optional) 4 quarts cold filtered water 2 tablespoons vinegar ¾ inch peel of 1 large white potato,… Read more »